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Crockpot Cream of Carrot Soup
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Description
A wholesome and delicious soup made in the crock pot. It doesn’t get much easier than that!
Ingredients
- 1 whole Onion, Diced
- 2 stalks Celery, Diced
- 1 whole Potato, Diced
- 8 whole Carrots, Sliced
- 1-½ quart Low-sodium Chicken Broth Or Stock
- 1 whole Bay Leaf
- Salt And Pepper, to taste
- 4 dashes Tabasco (or Other Hot Sauce)
- ½ pints Heavy Cream
- 1 teaspoon Parsley
Preparation
Add all ingredients (except heavy cream and parsley) to a slow cooker. Cook on low setting for 6-8 hours or until vegetables are tender.
Remove bay leaf. Using an immersion blender, puree the vegetables. (You may also puree in batches using a standard blender.)
Turn the heat up to high and stir in heavy cream and parsley. Check seasoning and adjust to taste. Cook for an additional 15 minutes to allow heavy cream to heat thoroughly. Garnish with additional parsley. Serve with crackers.
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